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Kayal Menu

153 Granby St, Leicester, LE1 6FE
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PRE MEAL SNACKS AND PICKLESSoupsSTARTERSDOSAFROM OUR FISHERMEN'S NETPOULTRYFROM THE BUTCHERSFROM THE GARDENSADYASIDE DISHESRICESBreadsDESSERT

  • PRE MEAL SNACKS AND PICKLES

    • ACHAPPAM

      This crunchy, crispy snack is made from rice flour, coconut, black sesame seeds and cumin seeds are shaped to star or flower in Seva Nazhy (traditional Kerala die vessel).

    • PAPPADAVADA

      Pappadoms are dipped in a special batter of rice flour, cumin and sesame seeds and deep fried in oil to give a special aroma.

    • NENTHRAKA VARUTHATHU

      Banana slices seasoned with turmeric water and deep fried.

    • PAPPODOMS

      Plain, flat, thin, crispy snacks made from black gram lentils and rice and are cut in to triangular pieces.

  • Soups

    • KAYAL SOUP

      Kayal Soup is one of the most spectacular soups made by the fishermen family of Kerala. This soup is made of mixed seafood, flavoured with coconut milk, cumin seed, curry leaves and crushed pepper and tempered with mustard.

    • MURINGAKAH SOUP

      (V) Muringakah (drumstick) is well known for its medicinal quality in Ayurveda. It is prepared from drumsticks, potato flavoured with shallots, garlic, ginger and curry leaves with special care. (suitable for vegan and gluten free)

  • STARTERS

    • KIZHANGU

      served with chutneys (suitable for vegan and gluten free)

    • KATHRIKA PORICHATHU

      (V) served with chutneys (suitable for vegan and gluten free)

    • UZHUNNU VADA

      (V)Delicious golden fried lentil doughnuts, fluffy in the middle and crispy on the outside. (suitable for vegan and gluten free)

    • CHILLY PANEER

      (V) Fresh Indian cottage cheese sautéed with onion, peppers and aromatic Indian spices (gluten free)

    • KOTTAYAM EGG FRY

      Boiled egg battered and deep fried, tossed in onion and tomato masala, flavoured with ginger, curry leaves, seasoned with crushed black pepper and fennel powder.

    • CHICKEN PUFFS

      One of the most attracting snacks from the village bakeries. Tasty Chicken filling in puff pastry served with salad and chutney.

    • MIX SEA FOOD PLATTER

      (2 PERSON) Mix platter of fish fillet, prawns, squid and mussels

    • SEASONAL GRILLED FISH

      The best available grilled seasonal fish fillet marinated with medium Kerala spices. (gluten free)

    • KAYAL KONJU CHILLY

      Very popular Indo -chinese dish in Kerala. King prawns dipped in very special batter and deep fried, tossed with onion,ginger,garlic,peppers,chilly sauce and spices

    • COCHIN SQUID

      Deep fried squid rings served with chutney.

    • PINNEAPPLE BOLI

      (V) This snack for the people in Kerala during the tea break . Pineapple slices are dipped in rice flour batter with black sesame seeds and crispy fried ,served with chutneys. (Suitable for vegan and gluten Free)

    • POTH ULARTHIYATHU

      Slow roasted tender beef /chicken cubes with traditional Keralan aromatic spices ,ginger ,coconut slices and tempered with mustard and curry leaves.(gluten free)

    • KOZHI ULARTHIYATHU

      Slow roasted tender beef /chicken cubes with traditional Keralan aromatic spices ,ginger ,coconut slices and tempered with mustard and curry leaves.(gluten free)

    • MUYAL PEPPER FRY

      Rabbit meat sauteed with onions ,black pepper, ginger and green chilies to add a rich and spicy experience .A tempting delicacy. (gluten free and may have limited borne flakes)

    • FISH CUTLET

      Kerala fish fillets and potatoes mashed together with spices made into patty crumb fried to perfection ,a crunchy snack.

  • DOSA

    • MASALA DOSA

      This is perhaps the most famous South Indian Brahmin dish. A rice and lentil pancake with a traditional filling of seasoned potatoes, onions and peas. (suitable for vegan and gluten free)

    • PAPER MASALA DOSA

      (V)This is perhaps the most famous South Indian Brahmin dish. A rice and lentil pancake with a traditional filling of seasoned potatoes, onions and peas. (suitable for vegan and gluten free)

    • NAIR MASALA DOSA

      (V) A rice and lentil pancake thinly spread with tangy red chutney and melted butter filled with a mixture of spiced potatoes and onions. (gluten free)

    • CHICKEN DOSA

      Rice and lentil pancake filled with your choice of either chicken or lamb cubes, tomatoes, green chillies and onions. (gluten free)

    • LAMB DOSA

      Rice and lentil pancake filled with your choice of either chicken or lamb cubes, tomatoes, green chillies and onions. (gluten free)

    • MIX UTHAPPAM

      (V) Uttappams are similar to dosas, and are made from lentils and rice fermented overnight. But they are cooked on both sides and come with mixed vegetable toppings. (Suitable for vegan and gluten free)

  • FROM OUR FISHERMEN'S NET

    • ALAPPUZHA KONJU MASALA

      Alappuzha, the Venice of the east, is very popular in its kind of seafood culinary arts. A thrilling prawn dish cooked in a thick sauce with coconut, ginger, curry leaves and onions. (gluten free)

    • KAYAL FISH CURRY

      Boneless king fish dipped in mouth watering coconut flavoured sauce – the best kept Kayal's spicy secret sauce. (gluten free)

    • TILAPIA POLLICHATHU

      From 'Achukutty's recipe book' - Our mom from Travancore, Kerala Agricultural Christian family. Tilapia covered with specially made spice paste, wrapped in banana leaf and steam cooked, flavoured with lemon. (gluten free)

    • MIX SEAFOOD CURRY

      King fish, squid, mussels, and prawns cooked with Kerala spices, onion, ginger, garlic and mustard seeds. (gluten free)

    • MEEN PORICHATHU

      Spicy marinated whole boneless sea bass stuffed with prawns chutney served with spicy potatoes and lemon rice. (gluten free)

    • KALLUSHAP MEEN CURRY

      Kallu shaps'(toddy shops) are the local pubs in all over Kerala. Every one including the families visit these pubs mainly to enjoy the spicy fish curry (Tilapia), though many of them do not drink alcohol. The fish curry is made with freshly grounded ginger, garlic and coconut and seasoned with mustard seeds and curry leaves. (gluten free)

    • SALMON MAPPAS

      (N)Mappas is a popular recipe in Kerala. It is a typical dish unavoidable in Central Kerala Festive Menu. This traditional dish has rich creamy texture made with boneless salmon fillet, shallots, tomato, green chilli, ginger,garlic, chilli powder, coriander powder,coconut milk flavoured with curry leaves. (gluten free)

    • SEAFOOD CHAKARA

      It is an absolute delight for seafood lovers to have a little bit of everything from the best of Kerala fisherman's net. Traditionally marinated grilled king prawns, crab scallops, fish cake accompanied shashlik with salmon ,king fish ,capsicum and pineapple, grilled tomatoes ,asparagus, scope of lemon rice topped with chefs special sauce.

    • NJANDU CURRY

      Believed to been found by Portuguese sailors in historic times, using the locally available ingredients while they travelled in Kerala. Fresh crab with shell cooked in a coconut flavoured sauce with authentic spices. Please be adventures as Portuguese sailors to face the MESSY dining experience. ( gluten free)

  • POULTRY

    • NADAN KOZHI CURRY

      Boneless chicken cubes cooked with mustard, ginger, garlic and special homemade spices. (gluten free)

    • CHICKEN STEW

      Chicken cooked in a creamy coconut sauce,cashew nut puree with ginger and fresh curry leaves. (gluten free)

    • KOZHI KURUMULAGU

      One of the most famous dishes in Travancore area of Kerala. Boneless chicken cooked in a black pepper based sauce with onion, ginger, garlic, turmeric, and cashew nuts. (gluten free)

    • AMMACHI PIDIYUM KOZHIYUM

      This is one of the exotic dish hailing from the Great Malabar coast of Kerala. These are small rice dumplings that are steam cooked and then added to a chicken curry made of special Keralan spices. (gluten free)

    • KUMARAKOM DUCK ROAST

      A festive dish of Kerala, boneless duck breast cooked in Kumarakom style with aromatic spices and herbs. (gluten free)

  • FROM THE BUTCHERS

    • PALA BEEF CHOPS

      (WHERE IT’S KNOWN AS ‘BEEF CHAPS’) Keralan style grilled beef chops with mushroom pepper sauce, beans thoran, and spicy potatoes.

    • CHEERA ERACHI CURRY

      This is our chef's signature dish. Tender pieces of lamb cooked in fresh spinach, aromatic spices, turmeric, red chillies and onions. (gluten free)

    • THALASSERRY CHICKEN BIRIYANI

      Traditionally in Kerala the Muslims served Biriyani on all important occasions. Malabar coast of Kerala is a treasure house of biriyanies. Over the years it has become very popular with other communities in Kerala. Rice and chicken/kingfish steak are baked in rich gravy to produce a highly aromatic and deliciously spicy preparation. (gluten free)

    • FISH BIRIYANI

      Traditionally in Kerala the Muslims served Biriyani on all important occasions. Malabar coast of Kerala is a treasure house of biriyanies. Over the years it has become very popular with other communities in Kerala. Rice and chicken/kingfish steak are baked in rich gravy to produce a highly aromatic and deliciously spicy preparation. (gluten free)

    • THALASSERRY CHICKEN BIRIYANI

    • SEA FOOD BIRIYANI

  • FROM THE GARDEN

    • CHEERA PARIPPU CURRY

      (V) Fresh spinach and toor dal cooked in a thick garlic sauce, and tomatoes flavoured with curry leaves and tempered with mustard seeds. (suitable for vegan and gluten free)

    • KATHRIKA CURRY

      (V/N) Aubergines cooked in a paste of coriander seeds, roasted onions, chillies, mixed with cashew nut sauce. (suitable for vegan and gluten free)

    • VEG STEW

      (V/N) Mix vegetables cooked in a creamy coconut sauce with ginger and fresh curry leaves is a good combination with Appam. (suitable for vegan and gluten free)

    • NADAN VEGETABLE KURMA

      (V) Fresh vegetables cooked in a creamy sauce of roasted cashew nuts and coconut (suitable for vegan and gluten free)

    • MUTTER PANEER

      (V/N) Creamy tomato sauce simmered with light spices, studded with homemade cottage cheese and peas. (gluten free)

    • SPICY POTATOES

      (V) Potatoes, peas and peppers stir fried with onions and tomatoes. (suitable for vegan and gluten free)

  • SADYA

    • THE KAYAL 'SADYA'

      (THALI) The typical feast served as a three course meal starting with the soup. Followed by a neatly arranged little bowls of either non-vegetarian/vegetarian curries, side dishes, bread and rice along the circumference in a large plate, and the dessert as a final course which is a complete all-in-one package meal that's a favourite among Indians anywhere.

    • KAYAL VEGETARIAN SADYA

      (V)

    • KAYAL SPECIAL SADYA

  • SIDE DISHES

    • GREEN SALAD

      (V) (suitable for vegan and gluten free)

    • KAYAL SPECIAL SALAD

      Mango, avocado, guava, lettuce, crushed pepper dressed with lemon juice. ( suitable for vegan and gluten free)

    • VENDAKKA MEZHUKKUVARATTY

      Fresh okra cooked with onion, ginger, garlic and special Kerala spices and curry leaves. (suitable for vegan and gluten free)

    • BEANS THORAN

      Fresh beans/mushroom cooked with mustard, onion and fresh coconut. (suitable for vegan and gluten free)

    • MUSHROOM THORAN

      Fresh beans/mushroom cooked with mustard, onion and fresh coconut. (suitable for vegan and gluten free)

    • ONLY BEANS THORAN NO MUSHROOM THORAN

    • EGG ROAST

      Boiled egg sauteed in a semi-dry Keralan sauce of fresh tomato, onion, ginger and garlic(gluten free)

  • RICES

    • PLAIN RICE

      (V) Plain white basmati rice (suitable for vegan and gluten free)

    • THENGA CHORU

      (V/N) Plain rice mixed with fresh coconut, urad dal (white lentils) cashew nuts and curry leaves. (suitable for vegan and gluten free)

    • NARANGA CHORU

      (V/N) Tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves, mustard seeds and dried red chillies. ( suitable for vegan and gluten free)

    • THAKKALI CHORU

      (V/N) Pureed tomatoes sautéed with lentils, mustard, ginger and curry leaves. ( suitable for vegan and gluten free)

    • NEYCHORU

      (V/N) Rice cooked in ghee flavoured with premium Kerala spices. (gluten free)

  • Breads

    • APPAM

      (2 PIECES) (V) Appam is the soft pancake made from yeast fermented rice batter, with a soft spongy middle, which is laced with crispy edges. ( suitable for vegan and gluten free)

    • PARATHA

      (1 PIECE) (V) A Kerala speciality – wheat dough layered and coiled in to a coir mat shape then cooked on the griddle.

    • POORI

      (2 PIECES) (V) Fluffy fried breads made from wheat flour. (contains gluten and suitable for vegan)

    • CHAPATHI

      (2 PIECES) (V) Round, flat wholemeal bread. (suitable for vegan)

    • KALLAPPAM

      (3 PIECES)(V) Rice and coconut soft pancake. (suitable for vegan and gluten free)

  • DESSERT

    • BANANA ROAST

      Popular Kerala sweet plantain stuffed with rice flakes and coconut filling served with an ice cream

    • SEMIYA PAYASAM

      (V) Another conventional pudding made of vermicelli, milk, ghee and garnished with cashew nuts and sultanas

    • PINEAPPLE KESARI

      (V) A traditional pudding made from semolina cooked with pineapple, butter and studded with raisins and cashew nuts topped with an ice cream.

    • GULAB JAMUN WITH ICE CREAM

      (V) Milk- Solid dumplings preserved in sugar syrup served with ice-cream.

    • KULFI

      (V) Delicious, smooth Indian ice-cream made with flavour of Mango/Pistachio.

    • ICE CREAM

      (V) Choice of . Vegan option available.

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
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